Sweetie R. Kanatt

Effect of radiation processing on the quality of chilled meat products

Effect of radiation processing on the shelf-life and safety of some ethnic Indian meat products like chicken chilly, mutton shammi kababs and pork salami during chilled storage was investigated. Radiation processing resulted in dose dependent reduction in microbial counts. A dose of 3 kGy was found to be optimal for the shelf-life extension. In all the three irradiated (3 kGy) meat products the shelf-life was extended by more than 2 weeks at 0-3 °C compared to the corresponding non-irradiated samples. Staphylococcus spp. were completely eliminated by irradiation at a dose of 2 kGy. Some increase in lipid peroxidation on irradiation was observed as measured by TBA assay but it did not affect the sensory attributes of the product.

Shelf-stable and safe intermediate-moisture meat products using hurdle technology.

A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose-dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.